How to Make the Black Bean and Corn Salad

This dish is not only flavorful but also incredibly flexible. Whether you’re looking for a refreshing side dish or a zesty topping, this Black Bean and Corn Salad with Chipotle Dressing delivers every time.

Step 1: Gather Ingredients for the Black Bean and Corn Salad With Chipotle Dressing

The ingredients for this black bean and corn salad with chipotle dressing are simple. Start with a medium-sized bowl and pour in the following ingredients:

• 1 can drained sweet corn (you can also use frozen or cut off the cob).
• 1 can of black beans rinsed and drained.
• 1 medium diced red onion.
• 1/2 cup loosely chopped cilantro.

These fresh and wholesome ingredients come together to create a vibrant and colorful base for the salad. Their natural flavors pair perfectly with the smoky chipotle dressing you’ll make next.

Step 2: Mix the Salad

Mix this all together and set it aside while you make the chipotle dressing.

Once you mix the black bean and corn salad with the chipotle dressing, you will want to add a diced avocado right before serving. Don’t do this step too far ahead, or the avocado pieces will turn brown.

How to Make Chipotle Honey Dressing

The chipotle dressing is what makes this black bean and corn salad with chipotle dressing shine! It is so yummy that I have even used it as a meat marinade and dressing for a regular green salad.

Step 3: Blend the Ingredients

In a food processor, add the following ingredients and puree until smooth:

• 2 tablespoons red wine vinegar.
• 2 tablespoons lime juice.
• 2 tablespoons honey.
• 1/4 cup plus 2 tablespoons vegetable oil.
• 1 tablespoon minced garlic.
• 2 chipotle peppers in adobo sauce (if you like your dressing spicy, you can add more).
• 1/4 teaspoon oregano.
• 3/4 teaspoon cumin.
• 1 teaspoon Kosher salt.
• 1/4 teaspoon black pepper.

Once all the ingredients are blended, you’ll notice the dressing has a smooth, velvety texture. The combination of smoky chipotle peppers and tangy lime creates a bold flavor that perfectly complements the black bean and corn salad.

Step 4: Toss the Salad

The chipotle dressing should be nice and smooth. Pour it over the black bean and corn salad with chipotle dressing and toss to coat. If you want to use the dressing in a different way, it will stay fresh in the fridge in an airtight container for up to 5 days.

Step 5: Let It Chill

This perfect side dish tastes best if it is refrigerated for at least an hour. It’s one of those salads where the longer it sits, the better it gets, so feel free to let the black bean and corn salad with chipotle dressing sit overnight!

More Recipes with Special Sauces

Looking for more delicious dishes with irresistible sauces? Try pairing your meals with recipes like the grilled flank steak with chimichurri sauce for a burst of herby flavor, or add some spice with Crockpot tacos al pastor. If you’re craving something fresh, the teriyaki spinach salad is a quick and tangy option perfect for busy weeknights.

If this Black Bean and Corn Salad recipe has you excited to get cooking, be sure to save it for later or share it with friends. Happy cooking, y’all!

Fine. Whatever you want to call them, they are delicious and packed full of protein, especially in this warm cherry and chickpea salad. (Hey! When in Rome…)

Meet the Versatile and Health Cherry and Chickpea Salad

So this cherry and chickpea salad is an awesome side dish because it goes with nearly any kind of protein. I have served it with steak, pork, chicken, and even fish.

It also features my favorite fruit: cherries!

Just be sure to have a handy dandy cherry-pitter or your hands will turn red in the mess and you’ll hate me forever. I love my OXO one! Even my 4-year-old can use it!

Ingredients for the Cherry and Chickpea Salad

Before you start assembling this dish, gather all the fresh and flavorful ingredients to make your prep easier. Here’s what you’ll need:

• 2 pouches of precooked Uncle Ben’s brown rice
• 1/4 cup chopped green onions or chives
• 1/4 cup chopped fresh basil
• 2-3 cups of pitted fresh cherries (about 30)
• 15 oz can drained chickpeas

With these simple ingredients in hand, you’re ready to craft a vibrant and satisfying cherry and chickpea salad.

Ingredients for the Dressing

To tie everything together, you’ll whip up a light and tangy dressing. The best part? You probably already have these staples in your pantry:

• 3 Tablespoons olive oil
• 2 Tablespoons balsamic vinegar
• 1/2 teaspoon of salt
• 1/4 teaspoon of freshly ground black pepper

Once the dressing is ready, it’s time to mix it into your cherry and chickpea salad for a delicious finishing touch.

Step 1: Combine Ingredients

Start by taking your prepped ingredients and mixing them in a large bowl. Pour the tangy dressing over the rice mixture, ensuring it evenly coats every bite. Gently toss everything together so the flavors blend beautifully. This step is where the magic begins, laying the flavorful foundation of your cherry and chickpea salad.

Step 2: Add Goat Cheese for Creaminess

To elevate the texture and taste, crumble 2 to 3 ounces of creamy goat cheese over the salad. The goat cheese adds a rich, velvety element that pairs perfectly with the sweetness of cherries and the earthiness of chickpeas. Make sure to give it a light toss so the cheese is evenly distributed, enhancing every forkful of this vibrant dish.

Step 3: Serve and Enjoy

This cherry and chickpea salad is delicious whether served warm or chilled. If your rice is still warm and the goat cheese melts slightly, it’s the perfect time to pair it with your main dish. I’ve enjoyed this salad alongside flavorful meals like oven-baked salmon topped with tartar sauce, tender ribs rubbed with a zesty spice mix, and even quick one-pan lemon parmesan chicken. It’s a versatile side dish that complements a variety of entrees beautifully!

A Perfect Dish for Meal Prep

Another reason I like this cherry and chickpea salad is because it is great for meal prep. I pack my husband’s lunches each day, so making a healthy side dish like this works well. It saves me a lot of time and money, plus my hubby gets something flavorful and nutritious!

Let me know if you try this recipe and what you think of it! Happy cooking, y’all!

They had great Mexican food and amazing pepita cilantro dressing. If they had put it in a glass, I probably would have drunk it. I have never found another dressing like El Torito’s, but this avocado salad with cilantro lime dressing comes pretty darn close.

The Star of Avocado Salad with Cilantro Lime Dressing

The main character of this amazing avocado salad with cilantro lime dressing is the creamy cilantro lime dressing. All you need is your food processor and a sturdy spatula. Blend the ingredients together until everything is smooth and creamy.

Step 1: Preparing the Dressing

The creamy cilantro lime dressing is the highlight of this avocado salad and the best part? It only takes about 5 minutes to whip up. With just a food processor and a sturdy spatula, you can blend all the ingredients into a smooth, flavorful masterpiece. This dressing adds a zesty, herbaceous kick that brings all the salad ingredients together beautifully. Plus, it’s incredibly versatile! You might find yourself using it as a dip for veggies or even a marinade for grilled meats.

The dressing keeps well in the refrigerator for up to 10 days, making it perfect for meal prepping or last-minute meals. Its creamy consistency and bold flavors will have everyone asking for seconds! Ready to give it a go? Grab the 5-minute printable recipe here. You’ll be surprised how easy it is to create this show-stopping addition to your avocado salad with cilantro lime dressing.

Step 2: Assembling the Avocado Salad

The avocado salad with cilantro lime dressing is simple to prepare. Just put the following ingredients in a large bowl, mix, and divide it into your desired portion sizes:

• 1 small head of Romaine lettuce: Crisp and refreshing, this forms the base of the salad with a mild, slightly sweet flavor.
• 1 large diced tomato: Juicy and tangy, it adds vibrant color and a burst of freshness to the dish.
• 2 ripe avocados cut in slivers: Creamy and rich, these provide a buttery texture that complements the dressing perfectly.
• 1 cucumber peeled and chopped: Cool and crunchy, it brings a refreshing contrast to the other ingredients.
• 1 bunch cilantro minced with stems removed: Fresh and aromatic, this herb enhances the salad with its signature citrusy flavor.
• 1/4 cup toasted pepitas (similar to pumpkin seeds): Nutty and crunchy, these seeds add a delightful texture and earthy taste to the salad.

The pepitas can usually be found near the croutons or nuts in the produce section of the grocery store. If you can’t find them at your market, then there are some fairly inexpensive ones on Amazon. They make a good snack too!

Step 3: Optional Toppings and Protein Additions

Optional: Sprinkle some Cotija or goat cheese on top, and oh boy! You’ll probably need to start your own restaurant! Now, put some of that amazing cilantro dressing on top, and you will have the most delicious and healthy avocado salad with cilantro lime dressing!

If I want a more robust meal, it is easy to add grilled chicken or shrimp on top of the avocado salad with cilantro lime dressing. Sometimes, I marinate my chicken in this lime juice marinade, and it gives the chicken a delicious crunch on the outside with a pop of flavor on the inside.

Find More Healthy Summer Recipes

Need more salad ideas or healthy summertime recipes? Check out my 30-minute grilled chicken artichoke salad or my teriyaki shrimp and vegetables. There are even more options on my recipe index or Pinterest Boards. Happy cooking, y’all!

But if I could taste it, it would be this vibrant, veggie-packed salad drizzled with the most addicting peanut sauce. I can (and do!) make a meal of this crunchy Thai salad all summer long. And with fresh cabbage, bell peppers, and cilantro growing in the garden, I know I’ll be enjoying it even more in the coming months!

For the Thai Salad

This Thai salad with peanut sauce is packed with fresh, crunchy vegetables that make every bite refreshing and satisfying. The combination of colors and textures makes it just as beautiful as it is delicious!

Step 1: Prep the Cabbage

First, you’ll need 4 cups of shredded cabbage. To save some time, I use the coleslaw packages in the produce section. But if I can, I prefer to chop up both Napa cabbage and purple cabbage because it gives the Thai salad with peanut sauce extra color. Put this all into the largest bowl you have.

Step 2: Add More Vegetables

Pile on a cup of shredded carrots, a diced red bell pepper, and chopped cucumber. Top all of that with 2 chopped green onions and one bunch of finely chopped cilantro. I like to remove the stems from the cilantro when chopping because they cause a bitter taste in the salad. Put this all into the large bowl and set aside.

For the Peanut Sauce

The rich, nutty flavor of this peanut sauce takes this Thai salad with peanut sauce to the next level. It’s creamy, slightly tangy, and has just the right amount of sweetness and spice. Plus, it comes together in minutes!

Step 3: Mix the Base Ingredients

In a small bowl or food processor, pour in 1/4 cup of creamy peanut butter and 2 tablespoons of rice vinegar. Squeeze in the juice of one lime (about 2 tablespoons), 3 tablespoons of vegetable oil, and 1 tablespoon of reduced-sodium soy sauce. Then put in 2 tablespoons of honey and 2 and 1/2 tablespoons of white sugar.

Step 4: Add Flavor and Spice

Next, you’ll need a tablespoon each of minced garlic and ginger and 2 tablespoons of minced cilantro leaves. Throw in 1/4 teaspoon of red pepper flakes and a teaspoon of Kosher salt.

Step 5: Blend the Sauce

Use a small whisk to blend all the ingredients or pulse it all in a food processor or blender. If eating right away, drizzle the peanut sauce on top and toss. If serving later, cover and refrigerate both. Freshly mix the dressing before you pour it onto the Thai salad with peanut sauce, as some of the ingredients may have settled at the bottom.

A Personal Connection to Thai Salad with Peanut Sauce

Asian food holds a special place in my heart because I am from Southern California, where there is a large Thai culture. Some days, I get intense cravings for The Lucky Elephant, my favorite Thai restaurant in San Dimas, CA. They have the best Pad Thai and Tom Yum Gai soup I have ever tasted. So when I get a little homesick, I either make this Thai salad with peanut sauce (originally adapted from Once Upon a Chef) or Thai curry chicken with edamame and it holds me over until I can make a trip back to So Cal.

For other Asian-inspired dishes, you may like to try this easy 5-ingredient Crockpot orange chicken or loaded vegetable chow mein. There are even more options on my recipe index or my Asian Persuasion Board on Pinterest. Happy cooking, y’all!

It is great for lunches and dinners. Heck… I think I would even eat it for breakfast!

It also doesn’t heat up the kitchen, so it is the perfect recipe to make in the dead of summer.

Speaking of summer, why in the world do my kids have to go back to school this early?! When I was a kid, we never started school until after Labor Day. By then, the weather had cooled a little, our backs were brown from all the sunshine, and we were desperate to see all our friends. But nowadays, the kids have to go back at the beginning of August! Heck, there’s still a month and a half left of summer at that point!

I know it has to do with testing stuff, but we’re totally not done with sleeping in, running in the sprinklers, and swimming for hours on end. It’s hard for anybody to get excited about school when it’s 95 degrees outside!

Anyway, I digress.

What Makes Teriyaki Spinach Salad with Mandarin Oranges a Must-Try

This teriyaki spinach salad with mandarin oranges combines bright flavors and textures while being incredibly versatile. It’s healthy, filling, and super simple to make. Whether you need something that doubles as a quick meal or a crowd-pleasing dish for gatherings, this recipe does it all.

The Ingredients for the Teriyaki Spinach Salad With Mandarin Oranges

It is nearly impossible to mess up this teriyaki spinach salad with mandarin oranges. I don’t care if you think you’d be the star of Worst Cooks of America! You can make this dish! In fact, if you brought this to a potluck or dinner party, your friends would think you got cooking lessons!

It is packed full of flavor from the smooth teriyaki dressing, and the oranges, cranberries, and cashews give it a fun and different texture.

Here’s what you’ll need:

• 8 ounces of bow tie pasta cooked to package directions.
• 1 bag of baby spinach leaves, stems removed.
• 1/2 cup dried cranberries.
• 1/2 cup raw, unsalted cashews.
• 6-8 ounce can of mandarin oranges, drained.
• 1/4 cup chopped cilantro.

Put all of those ingredients into a bowl and set it aside while you make the teriyaki dressing.

How to Make a Teriyaki Marinade

Now, I call this a teriyaki dressing AND a teriyaki marinade because it is dual-purpose. Not only does it provide a smooth but tangy finish for the teriyaki spinach salad with mandarin oranges, but I have totally marinaded chicken in it.

Like this picture, for instance. I marinaded chicken breasts and thighs in the teriyaki sauce, boiled the pasta for the salad, put the chicken on the grill, assembled the spinach pasta salad, took the chicken off the grill, and BAM! Dinner is done.

In 30 minutes.

I’m a hero. (Not really, but I’ll let my kids think that a little longer.) LOL

Step 1: Gather Your Dressing Ingredients

Here are the ingredients you need for the dressing for your teriyaki spinach salad with mandarin oranges:

• 1/3 cup teriyaki sauce (I use Veri Veri Teriyaki because it is thicker than others).
• 1/3 cup rice wine vinegar.
• 1/2 tsp garlic powder.
• 1/2 tsp onion powder.
• 1/2 tsp Kosher salt.
• 1/4 tsp black pepper.
• 1 Tbsp sugar.
• 1/3 cup olive oil.

Step 2: Whisk It All Together

Use a whisk to mix everything together and then pour it over the salad. Toss it a few times to make sure all the spinach pasta salad is coated, and then you’re set to have yourself a bomb-diggity dinner! I’m not sure if that is a real word, but I’m going with it.

More Summer Salads You’ll Love

These are some other salads I am big on this time of year! The first is my crunchy Thai salad with peanut sauce, and the second is my Greek pasta salad with feta cheese. Both come with unforgettable dressings!

I’m telling you, this teriyaki spinach salad with mandarin oranges is amazing! You’ll take a bite and be unable to stop! It is perfect for a hot summer day, a potluck, or just a simple side dish. Save this image on Pinterest for later! Enjoy the rest of your summer, and Happy Cooking y’all!

I have now made this dressing several times and love it! I have made a few weeks here and there and have finally settled on what I think is the perfect combination. Let me show you how easy it is:

How to Build the Perfect Vegetable Salad with Italian Basil Dressing

There really is no right or wrong way to make this vegetable salad with Italian basil dressing! That being said, I think there are combinations that taste even better and really let the Italian basil dressing shine. Let me walk you through it step by step.

Step 1: Start with Fresh Greens

Grab a head of romaine lettuce. Wash it thoroughly and chop it into bite-sized pieces. This will be the base for your salad, giving it that perfect crispness.

Step 2: Add Vibrant Bell Peppers

Slice up a large red bell pepper. Its sweet crunch pairs perfectly with the dressing and gives your salad a pop of color.

Step 3: Slice Some Cucumber

Thinly slice a large cucumber. It adds a fresh, cool element that balances out the other veggies.

Step 4: Peel In Some Carrot

Use a vegetable peeler to add ribbons of a large carrot. The texture and slight sweetness are a great addition.

Step 5: Toss in Juicy Tomatoes

Take a 6 oz package of cherry tomatoes, cut them in half, and add them to the mix. They bring a burst of flavor to every bite.

Step 6: Sprinkle on Feta Cheese

Finish things off with 3 oz of crumbled Feta cheese. Its salty tang complements the vegetables and ties everything together.

Step 7: Mix It All Together

Combine all the ingredients in a large bowl. The result? A bright, colorful salad that’s as healthy as it is delicious!

I’ve served this vegetable salad with Italian basil dressing countless times to friends, and without fail, they always ask, “What was in that delicious dressing?” Well, now that you know how the salad comes together, let’s talk about that amazing Italian basil dressing!

The Italian Basil Dressing

The real magic of this salad lies in the Italian basil dressing. It’s fresh, zesty, and irresistibly flavorful.

Step 1: Gather Your Ingredients

All you need is your food processor and a sturdy spatula. This recipe is bulky until blended, so I use my 9-cup food processor. If yours is smaller, don’t worry! Just pulse the ingredients in batches. Here’s what you’ll need to make the Italian basil dressing:

• A handful of roughly chopped parsley
• 10-14 big basil leaves (no stems)
• 1/4 tsp fresh oregano
• 2 peeled garlic cloves
• 1.5 tsp honey
• 1/4 cup red wine vinegar
• 3/4 cup light olive oil
• 3/4 tsp Kosher salt
• 1/4 tsp freshly ground black pepper

Once you’ve got everything ready, you’re just a quick blend away from the most flavorful dressing!

Step 2: Blend to Perfection

Pulse everything together until the Italian basil dressing is nice and smooth.

Now you have the most dreamy green dressing on the planet! I can’t explain how fresh this tastes; it’s like an aromatic herb garden pureed into liquid form. You simply have to try it! It truly is hard not to sit there and lick the bowl. (P.S. I bet this would be amazing on top of grilled chicken!)

Step 3: Toss for Maximum Flavor

The Italian basil dressing tastes best on the salad if it is tossed among the greens and not just drizzled on top.

If you have dressing leftover (which I doubt because it is incredibly addicting), then pour it into a mason jar or glass bowl with a lid and keep it in the fridge for up to a week. The following list contains the main courses I think would go best with this vegetable salad with Italian basil dressing and why:

• Crockpot Bolognese Sauce: It continues the Italian theme and makes your house smell amazing while it simmers all day.
• One-Pan Apricot Sage Chicken: It is a healthy summery dish that only takes 30 minutes to make.
• 3-Ingredient Slow Cooked Chuck Roast: Its robust flavor would pair nicely with this light salad.
• 3-Cheese Baked Macaroni and Cheese: You can prepare it ahead of time, and it makes great leftovers.

Pairing one of these with your vegetable salad with Italian basil dressing creates an unforgettable meal!

Explore More Salad Options

If this vegetable salad with Italian basil dressing doesn’t grab you and you’re interested in others, you may want to check out the salads on the recipe index or follow my Sweet and Savory Salad Board on Pinterest. Happy Cooking, ya’ll!

Dan became obsessed with their spicy hot wings while I swooned over the grilled chicken artichoke salad (they call it the Spicy Chicken Salad). It was so simple and fresh that I was pretty sure I could recreate it at home and save some moo-lah.

Why 30-Minute Grilled Chicken Artichoke Salad is Perfect for Food Lovers

I was right! I was able to make this scrumptious grilled chicken artichoke salad in under 30 minutes and for a fraction of the cost. Though I love date night and having someone else wash the dishes, I was excited to make something at home that tasted so “restaurant quality.” Let me show you how I made it:

Step 1: The Salad

This is super simple: just lettuce and cucumber. I used a bag of spring mix and then diced a cucumber with the skin still on. Later on, you’ll need a can of drained artichokes and some roasted red peppers. I bought them in a jar from Mezzetta’s.

Step 2: The Chicken

This step is also really easy: 4 boneless, skinless chicken breasts put into a ziplock bag and smothered in Italian dressing. Use as much dressing as you like. I think I used about 3/4 cup to 1 cup. I let it marinate for about 10-15 minutes, but you could leave it for up to an hour.

Heat up your skillet with 2 Tablespoons of olive oil, and then grill the chicken. I used my cast iron skillet since it is well seasoned, but you could easily use a large saute pan, a grill pan, or outdoor BBQ. Cook the chicken for about 5-7 minutes on each side or until the internal temperature reaches 160 degrees.

Remove the chicken and let it rest for a few minutes while you prepare the rest of the salad. When you’re done, cut it into slivers.

For each plate of grilled chicken artichoke salad, I took a generous portion of greens and topped it with roasted red bell peppers and artichokes. Then I sprinkled on feta cheese. Blue cheese also tastes wonderful on this salad.

Step 3: The Dressing

The standard ratio for a vinaigrette dressing is 3 parts oil to 1 part vinegar. You can dress it up with fancy ingredients like grainy mustard, shallots, or your favorite herbs. But I like my balsamic vinaigrette simple. I whisked up 3 Tablespoons of olive oil, 1 Tablespoon of balsamic vinegar, and a pinch of kosher salt and fresh ground pepper (maybe a 1/8 tsp of each). Bada bing, bada boom… DONE! Whisk it up and pour a little over your grilled chicken artichoke salad.

If you want to make a large batch of this dressing and keep it in the fridge for salads throughout the week, try this proportion and shake it in a mason jar:

3/4 cup olive oil + 1/4 cup balsamic vinegar + 1/2 tsp Kosher salt + 1/2 tsp ground pepper + optional add-ins = SUPER YUMMY BALSAMIC VINAIGRETTE!

Optional add-ins could be minced garlic, herbs (such as oregano or basil), shallots, honey, brown sugar, red pepper flakes, etc.

Enjoy Your 30-Minute Grilled Chicken Artichoke Salad

And there you have it! A beautiful, healthy, and restaurant-quality grilled chicken artichoke salad in 30 minutes! My family and I enjoyed the salads with copycat Starbucks black tea lemonade and M&M peanut butter bars for dessert.

I think this salad would also be great to serve at a large dinner party or at a backyard BBQ. Toss it at the last minute with the balsamic dressing so it doesn’t get soggy. Is this a salad you think you’ll try? Leave me a comment below and let me know! Happy cooking, y’all!

I serve it with homemade raspberry vinaigrette. I love how it fills me up for a light lunch and how it compliments nearly any piece of meat for dinner.

How to Prepare the Strawberry Salad

Before we jump into the recipe, let me just say how versatile this pecan and goat cheese strawberry salad can be. Whether you’re planning a simple lunch or a special gathering, this salad works perfectly. Let’s walk through how to bring it to life.

Step 1: Start with Fresh Lettuce

Start with freshly washed lettuce. Any kind is fine, so pick your favorite. Most frequently, I use romaine, a bag of spring mix, or, pictured here are greens from my garden. We grew red leaf, green leaf, and romaine this year, so I picked a little of each. Chop it up and put it into a large bowl.

Step 2: Add Onion and Strawberries

Next, let’s add a pop of color and crunch to the pecan and goat cheese strawberry salad! Slice 1/4 of a red onion into thin, delicate slivers. This will add just the right amount of sharpness to balance the sweetness of the strawberries.

Speaking of strawberries, grab about a pound of fresh, ripe berries. Make sure they’re cleaned and hulled, then slice them into bite-sized pieces. The bright red strawberries bring sweetness and make the salad look so vibrant and inviting.

Step 3: Include Pecans and Goat Cheese

Put the strawberries and onions on top of your greens and pull open a bag of honey-roasted pecans. You’ll probably find these in the produce section near the refrigerated salad dressings. You can also use candied pecans, which can be found in the baking aisle or with peanuts. If you can’t find them, order them here because this strawberry pecan salad can’t be missing the pecans! (My favorite pecans are from Trader Joe’s!)

Sprinkle 3 oz of crumbled goat cheese on top of the pecans. Don’t toss the salad until you are ready to serve. Refrigerate the salad until you’re ready to eat.

Step 4: Make the Raspberry Vinaigrette

You’re done with the pecan and goat cheese strawberry salad (how easy was that?), now for the dressing! I like the homemade raspberry vinaigrette from Brett at This Mama Loves. I like it because it takes all of 5 minutes, and all you have to do is toss everything into the blender (except the poppy seeds). The dressing keeps for up to 7 days in the fridge, so if you have a couple extra minutes I highly suggest you make some for your salads throughout the week.

If you don’t have the time and just want to pick up a quick bottle at the store, I suggest Marie’s raspberry vinaigrette. It is low-calorie and doesn’t have any preservatives. It is usually located in the refrigerated area in the produce section.

Serving Ideas for Your Pecan and Goat Cheese Strawberry Salad

And there you have it! The most dainty and flavorful pecan and goat cheese strawberry salad. I usually serve this next to a piece of Lawry’s marinated grilled steak or baked salmon, but it is perfect for a light lunch all by itself. To make it a bit more robust, I have added my 3-ingredient tangy marinated chicken to the strawberry salad, and that is delicious as well!

The pecan and goat cheese strawberry salad would also be fun to serve at a bridal or baby shower or at a brunch. The possibilities are endless! I hope you can find a place for it on your summer menu. Happy cooking ya’ll!

This salad checked all the boxes and came with an extra perk, it only took 10 minutes to make! After chilling it in the fridge, I wrapped it in plastic and transported it effortlessly to my friend’s house. It’s no wonder this has become my go-to for easy, healthy, budget-friendly recipes!

Why This Salad is the Perfect Potluck Dish

This Cranberry, Apple, and Broccoli Salad is not just a crowd-pleaser; it’s also versatile enough for various occasions. With its healthy ingredients, simple preparation, and great taste, it’s bound to be a hit wherever you take it.

Step 1: Chop the Broccoli

Start with 4 fresh heads of broccoli and chop them into smaller, bite-sized pieces. Aim for pieces that are easy to scoop up with a fork so they’re not too big or awkward to eat.

Add your chopped broccoli to a large mixing bowl, then toss in 4 diced green onions for a bit of zest. Finally, sprinkle in 1 cup of dried cranberries for a pop of sweetness and color that really makes this salad stand out.

Step 2: Prep the Granny Smith Apple

Grab a large Granny Smith apple, dice it into small chunks, and add it to a separate bowl. Toss the apple pieces with 2 teaspoons of lemon juice to prevent browning and keep them fresh-looking.

I choose Granny Smith apples because their tartness creates the perfect balance against the sweetness of the cranberries and dressing. Once coated evenly in lemon juice, pour the diced apple into your broccoli bowl and give it a light toss to distribute the ingredients.

Step 3: Whisk the Dressing Ingredients

Using the same bowl you prepped your apple in (why dirty another dish?), combine the ingredients for your creamy dressing:

• 1 cup light mayonnaise
• 1/3 cup light sour cream or Greek yogurt
• 1 Tablespoon apple cider vinegar
• 1 Tablespoon lemon juice
• 1 Tablespoon white sugar
• 1 teaspoon poppy seeds
• 1/4 teaspoon Kosher salt
• 1/8 teaspoon black pepper

Whisk everything together until smooth and creamy. The dressing should have a slightly tangy yet sweet flavor that’s not too heavy, making it ideal for pairing with raw broccoli. Once it’s perfectly blended, drizzle it over your broccoli salad.

Step 4: Toss Everything Together

Now comes the fun part, tossing it all together! Use a big spoon or salad tongs to mix the salad thoroughly so every piece of broccoli, apple, and cranberry is coated in that flavorful dressing.

Make sure to scrape the sides of the bowl to get that dressing evenly distributed into every nook and cranny. Once mixed, cover your salad and let it chill in the refrigerator for at least an hour. The flavors will meld together beautifully, making it taste even better when served cold.

A Crowd Favorite for Every Occasion

The salad was a hit at the shower, and there wasn’t any left! I told the guests that I got the original recipe from Spend with Pennies but made my own adjustments along the way. This will definitely be a potluck go-to recipe in the future!

The other night, I made the broccoli salad again, this time alongside a couple of pieces of tangy marinated chicken, some cheese, and multi-grain crackers. I was surprised at how well my kids liked the broccoli salad; I think it may have been because of the dressing. It is sweet but not overpowering.

Have a potluck coming up? Give this recipe a whirl, or try out others from my 13 Best Summer BBQ & Potluck Recipes. Happy cooking, y’all!

Why Chicken Caesar Salads Are a Family Favorite

This meal always reminds me of home because of how many times we ate it out on the patio for Sunday night dinners. It is also a fairly healthy dinner option, and boy, do I need that now that these jeans are getting a little snug from all this winter cooking! Let me show you how quick but flavorful these chicken Caesar salads can be:

Step 1: Prepping the Veggies

First, dice up 10-15 baby carrots, a package of grape tomatoes, and a cucumber. You’ll also need to wash and cut a head of romaine lettuce. I like romaine lettuce the best because it is a heartier leaf and holds up well under the veggies, chicken, and dressing.

Step 2: Adding Jalapeno for Spice

Next, I cut a jalapeno lengthwise and gently pull back on the seed cavity, trying to keep it all together. The seeds of a jalapeno are what make them spicy, so if you don’t like any heat, throw them out. If you’re like me and prefer a little kick, toss a few into the salad with your diced jalapeno. Now go wash your hands! Whatever you do, don’t peel the seeds of a jalapeno and then rub your eyes, nose, or lips because you’ll be in burning pain the rest of the day!

Step 3: Tossing the Salad

Throw all those lovely veggies into the lettuce. If need be, you can keep this in the refrigerator with a damp paper towel on top for a couple of hours until you’re ready to serve. The paper towel will keep the moisture in the salad, preventing the carrots from drying out.

Step 4: Grilling the Chicken

Now head to the BBQ and grill up however many chicken breasts you desire. I use my 3 ingredient tangy marinated chicken to go on top of chicken Caesar salads. It is my favorite chicken marinade, and it goes with virtually anything!

Step 5: Assembling the Salad

Once the chicken is done and sliced, I grab the salad and my favorite Caesar dressing. Maybe one day I will make my own, but I’m not too confident working with anchovies yet! Jen Segal at Once Upon a Chef has a great recipe for homemade Caesar dressing that uses mayonnaise and anchovy paste rather than raw eggs and straight anchovies. So when I have more time (can you tell me when that will be?), I will give it a try, but for a quick dressing, I tend toward Marzetti’s dressing because they are fresh and without preservatives. You’ll find them in the refrigerated section near the produce.

Mix your desired amount of dressing into the salad and coat all those beautiful vegetables! I put my sliced chicken on top and serve the chicken Caesar salads with homemade parmesan croutons.

Fresh Additions That Make It Extra Special

Sometimes, I also like to add pepitas and tortilla strips on top because of their pop of color and crunchy texture. These salads really are scrumptious and signal a kind of beginning to spring and summer. They are fresh, light, but most of all, tasty! It turned out to be a beautiful weekend here in Knoxville, and we got a good amount of garden prep done while the sun was out. These chicken Caesar salads were just the ticket for reminding me of home and helping me enjoy where I am. Happy Cooking ya’ll!